Tlie Use of a Simple Microscope. 



11 



The starch of peas has the same general character as that of 

 the bean, but is smaller, and has a deeper central furrow, from 

 which the indentations appear to spring. 



Fig. i,—a. Wheat starch. &. Sago meal. c. Rice starch, d. Potato starch, e. Tous les mois. 

 g. Khubarb cells, containing starch. 



From these characteristics it will be easy to determine whether 

 wheaten flour has peas or beans ground up with it. A small 

 portion moistened with water and spread thinly between two 

 glasses is all the preparation needed. To obtain the starch from 

 beans, peas, oats, maize, or millett, &c. &:c., these should be 

 soaked in cold water until soft, and then a small portion scraped 

 or sliced may be treated as above. 



Arrowroot, sago, tapioca, oatmeal, &;c., all afford characteristic 

 forms of starch, and should be closely studied. Starch may also 

 be obtained from numerous other sources among the roots and 

 bulbs ordinarily grown for agricultural or domestic purposes, and 

 as the value of all starch-forming growth necessarily depends 

 upon the quantity and quality of the starch-cells produced, 

 the influence exerted on this growth by various agencies is 

 important. 



Textile FabeiCS. — In the investigation of textile materials 

 the microscope has been found of incalculable advantage. " At 

 a recent meeting of the Quekett Microscopical Club a paper was 

 read on the application of the microscope to the discrimination 

 of vegetable fibres, to point out what had been done, what re- 

 mained to be accomplished, and to suggest the best mode of per- 



